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Cheesy Broccoli Cheddar Spaghetti Squash Recipe

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★★★★★

4.8 from 97 reviews

This Cheesy Broccoli Cheddar Spaghetti Squash is a comforting and nutritious dish that combines roasted spaghetti squash strands with a creamy cheddar sauce and tender broccoli florets. Roasted to perfection and topped with melted, blistered cheese, it is a delightful low-carb alternative to traditional pasta dishes, packed with flavor and wholesome ingredients.

Ingredients

Scale

Spaghetti Squash

  • 1 medium spaghetti squash (about 2 1/2 lb.)
  • 1 tbsp. neutral oil
  • 1 3/4 tsp. kosher salt, divided

Broccoli

  • 6 oz. broccoli, cut into 1″ florets (about 1 1/4 cups)
  • 1 tbsp. plus 1/4 cup water, divided
  • 1/4 tsp. kosher salt

Cheese Sauce

  • 3 tbsp. unsalted butter
  • 1/2 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp. all-purpose flour
  • 1/2 cup whole milk
  • 4 oz. cheddar, shredded, divided (about 1 cup)
  • 1/2 tsp. kosher salt

Instructions

  1. Prepare and Roast Spaghetti Squash: Arrange a rack in the center of the oven and preheat to 400°F. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Rub the inside of the squash with oil, then season with 1 teaspoon of kosher salt. Place the squash cut-side down on a baking sheet and roast until tender and browned, about 35 to 45 minutes. Allow to cool slightly before handling.
  2. Steam Broccoli: In a medium heatproof bowl, season broccoli florets with 1/4 teaspoon kosher salt. Add 1 tablespoon of water to the bottom of the bowl. Cover and microwave for 1 minute. Stir and continue microwaving in 30-second increments until broccoli is bright green and fork-tender, about 30 seconds to 1 minute more. Let broccoli cool slightly, uncovered.
  3. Make Cheese Sauce Base: In a large skillet over medium heat, melt the unsalted butter. Add finely chopped onion and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion is tender and sweet, approximately 7 to 8 minutes. Add minced garlic and cook for about 1 minute until fragrant. Stir in flour and cook until it forms a bubbling paste on the bottom of the skillet, about 1 minute.
  4. Finish Cheese Sauce: Slowly whisk in the whole milk and the remaining 1/4 cup water. Bring the mixture to a simmer over medium-high heat, stirring occasionally until it thickens, about 1 to 2 minutes. Remove from heat and fold in 3 ounces of shredded cheddar cheese until smooth. Adjust salt seasoning as needed.
  5. Shred Squash and Combine: Using two forks, shred the flesh of the roasted spaghetti squash into strands, measuring approximately 3 cups, and add them to the cheese sauce in the skillet. Add the steamed broccoli and toss everything gently to coat it evenly with the sauce.
  6. Assemble and Broil: Spoon the cheesy mixture back into the spaghetti squash shells. Top each with the remaining 1 ounce of shredded cheddar cheese. Preheat the broiler and broil the stuffed shells for 1 to 2 minutes, watching closely, until the cheese is melted and blistered on top.

Notes

  • Cooking times for spaghetti squash will depend on the size of the squash and your oven; check tenderness by piercing with a fork.
  • Microwaving broccoli is a quick method, but you can also steam it on the stovetop if preferred.
  • Keep an eye on the dish under the broiler to prevent burning the cheese.
  • This dish can be prepared ahead by roasting the squash and steaming the broccoli in advance.
  • For a richer cheese sauce, you can substitute half-and-half for the whole milk.

Keywords: spaghetti squash, broccoli cheddar, cheesy squash, vegetarian main dish, low-carb pasta alternative, roasted squash, cheddar cheese sauce

Find it online: https://flavorsbymaya.com/cheesy-broccoli-cheddar-spaghetti-squash-recipe/